Matcha-pomegranate mini entremet

Entremet is a multi-layered mousse-based cake with various complimentary flavours and textures (Wiki). An entremet should adhere to the basic principles of visual appeal , textural contrast and of course , taste  (Pâtisserie)

These mini gâteaux may look a bit daunting or complicated but most components can be made in advance .

Bear in mind that Rome wasn't built in a day ......

The lists below are not an actual entremet recipe , I just combined 3 recipes from 3 books and came up with these pretty mini gateaux .

Making these layer cakes is easy but a bit time-consuming especially if you use small silicon moulds  ( scroll down for photo ) .

French words were uttered while assembling these cakes .....

Flavour-wise , the sweet-tart flavour of pomegranate jelly pairs perfectly well with matcha mousse .

The amount of pom jelly ( forgot to take photo ) and the joconde is more than enough for 8 cakes , I only used half of both .

The original green tea mousse which is made using 6-inch mousse ring is almost the perfect amount for the 8-cavity mini moulds that I used . You can see from the photo below that there are only 7 , well , somebody had taste tested it beforehand lol 

For the matcha mirror glaze , you can make 1/2 of the recipe , leftover should be kept in an airtight container and refrigerated ; use within 4 days . There's no condensed milk added in the glaze so sweetness is just right and doesn't overwhelm other flavours but rather complimented it perfectly . And the shiny glaze certainly looks very pleasing , isn't it ?

Joconde biscuit , recipe adapted from Pâtisserie ( below is 1/3 of the recipe ) 

42 grams icing sugar, sifted
42 grams ground almonds
13 grams plain flour , sifted
54 grams ( whole ) egg 
10 grams unsalted butter , melted
34 grams  egg white 
10 grams caster sugar 

* Preheat oven to 200ºC . Line a 9 x 13-inch rimmed baking sheet with silpat or parchment paper . 

* Beat egg white until frothy , add in caster sugar and whisk until stiff peaks form , set aside until needed . 

* Combine icing sugar , ground almonds and flour . Add the whole egg and beat together until mixture is light and fluffy . 

* Melt butter ( make sure it's not too warm ) and slowly add it to the egg mixture , beating well until butter is fully incorporated . 

* Fold meringue gently into the egg mixture them spread evenly into the prepared pan . Bake in the preheated oven for 10-12 minutes or until golden brown and the sponge springs back when pressed gently . Let cool completely before using .

* Cut out 8 pieces ( 2 1/2 x 1 1/4-inch ) sponge , chill in the fridge until needed . 

Matcha ( chocolate ) mousse , recipe adapted from Indulgence Mousse Cake , a bilingual cookbook

My modifications in blue 

150 grams whipping cream 
150 grams milk 80 grams 
8 grams green tea powder 5 grams matcha and 3 grams green tea 
70 grams white chocolate
45 grams sugar  25 grams caster sugar 
40 grams egg yolks 
10 grams gelatin sheets 6 grams 
10 grams drinking water 

* Soak gelatin sheets in cold water for 10 minutes . 

* Place white chocolate in a small mixing bowl . 

* Beat whipping cream until stiff peaks form , do not over beat . Chill in the fridge until needed . 

* In a small saucepan , bring milk and green tea to a boil . 

* Whisk yolks and sugar until light and fluffy . Gradually pour in the warm green tea milk to the yolk mixture , whisking as you pour to prevent yolks from curdling . Pour back mixture into the pan , cook over low heat until thickens ( custard temperature should be 176ºF ; mine thickens rapidly and only reached 150ºF due to the reduced amount of milk ) . Immediately pour into the white chocolate , whisk until chocolate is melted . 

* Combine drinking water and softened gelatin ( squeeze off excess water ) in a small heat-proof bowl . Place bowl in a pan of barely simmering water , stir until gelatin is completely melted . Pour melted gelatin immediately into the green tea-chocolate mixture and mix thoroughly . Strain mixture  through a sieve . 

* Fold whipped cream into the green tea custard .

*** Original green tea mousse cake recipe is made using a 6-inch mousse ring with Digestive biscuit crust ( 60 grams crumbs and 30 grams melted or very soft butter ) 

Pomegranate jelly 

10 grams gelatine sheets , soaked in cold water for 10 minutes 
25 grams caster sugar
280 grams fresh pomegranate juice 

* Combine ingredients above in a heat-proof bowl . Place bowl into a pan with barely simmering water , stir until gelatine is completely melted . Pour mixture into a 7 or 8 inch-pan square , chill in the fridge until set . You can make this a day ahead . 

* Slice 8 pieces of jelly , the same size as the joconde . 

To assemble : 

* Place matcha mousse in a plastic piping bag . Pipe some mousse ( just guesstimate the amount ) into the base of the mould , top with pom jelly . Pipe some more mousse on top and around the jelly , leaving a small space to place the joconde biscuit . Smooth top using an offset spatula , adding more mousse if necessary . Continue with the rest . 

* Freeze until set , at least 4 hours , preferably overnight . 

* Unmould each mousse , place on the top of the wire rack and put it back to the freezer for 30 minutes before pouring in the glaze .

Matcha mirror glaze , recipe adapted from Pâtisserie 

Makes 850 grams

15 grams gelatine sheets
210 ml water
105 grams caster sugar
210 grams glucose
140 grams whipping cream
10 grams matcha powder mixed with 1 1/2 tbsp water
210 grams white chocolate I used Hershey's white chocolate chips 

* Soak gelatine for 10 minutes or until softens . Squeeze off excess water .

* Combine water , sugar and glucose in a saucepan , bring to the boil and heat to 103ºC / 218ºF .

* Add in the matcha paste , cream and softened gelatine , stir to combine . Pour mixture into white chocolate , whisk until smooth or use a hand-held electric stick blender . Strain glaze ,  place plastic wrap on top of the glaze to prevent skin from forming .

* Make the glaze a day ahead or several hours before using . Gently re-heat glaze and use a hand-held blender to smooth out lumps .

* Let glaze cool to 30ºC / 86ºF before using .

To finish : 

3 pieces mini matcha KitKat , finely chopped 
some pomegranate seeds 
matcha Pocky 

* Take out the mousse from the freezer , immediately pour the glaze on each piece , pouring glaze twice or 3 times , according to preference . Chill in the fridge for 10 minutes , remove the entremets from the wire rack and place on a serving plate or individual paper cake holder . Leave entremets to de-frost in fridge for at least 2 hours before serving .

* When ready to serve , decorate the lower edges / sides with crushed matcha Kitkat , top with pomegranate seeds and matcha Pocky .

Enjoy !!!


  1. Hi , can i know the cake can last how long in room temp?

    1. Hi Cherry , entremet is best served chilled / straight from the fridge and won't last long at room temperature during summer ...

  2. You make desserts like a pro, Anne. These look really gorgeous with that mirror glaze.

  3. Wonderful tutorial, I had a question though, how long will the entremet last in the fridge? I’m new to this and would like to know the life span if it’s just kept in the fridge after fully assembling, decor and all. Thank you :)

    1. Hi there! Sorry for the very late reply! Life span is about a week stored in the fridge :D

  4. Hi Ann, I am so happy to have found your blog when I am researching on entremets. Love all the posts that you share about entremets. You make them so easy to follow. Appreciate your generous sharing. Thank you very much.

    Going to attempt making one entremet tonight based on your mango pomelo and matcha petit but using the mirror glaze recipe here.

    I just have a question on your mirror glaze, so excited to find one that doesn't require condense milk and less sweet. Does it work same as the normal mirror glaze? Or what is the difference.. :)

    Thanks again. :)

    1. HI Cuen, so sorry for the late reply! Re glaze, almost the same I think :D


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